VEGETABLE SOUP PRESSURE COOKER RECIPES
SLOW-COOKER VEGETABLE SOUP RECIPE | EATINGWELL
Make a big batch of low-calorie veggie-packed soup with ease in this load-and-go crock pot recipe. After simmering away in the slow cooker, portion it into individual serving containers and store in the fridge or freezer for fast, healthy lunches or an easy, satisfying snack. This weight-loss vegetable soup fills you up without a lot of calories, plus it's an easy way to eat more vegetables.
Provided by Hilary Meyer
Categories Healthy Slow-Cooker & Crock Pot Vegetable Soups
Total Time 4 hours 35 minutes
Number Of Ingredients 14
Steps:
- Combine onion, carrots, celery, green beans, kale, zucchini, tomatoes, garlic, white beans, broth, salt and pepper in a 6-quart or larger slow cooker. Cook on High for 4 hours or Low for 6 hours.
- Stir in vinegar and top each serving of soup with 1 teaspoon pesto.
Nutrition Facts : Calories 174.2 calories, CarbohydrateContent 26.4 g, FatContent 4.2 g, FiberContent 7.6 g, ProteinContent 10.3 g, SaturatedFatContent 0.7 g, SodiumContent 714.3 mg, SugarContent 5.2 g
PRESSURE COOKER LOADED CHICKEN VEGGIE SOUP RECIPE: …
When someone at our house gets sick, I whip up this quick and easy chicken soup. It resembles chicken noodle, but uses a variety of veggies instead of noodles for even more nutrition. Plus, if you use a pressure cooker or slow cooker, it makes meal prep even simpler! — Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, add chicken. Cook until browned, 3-4 minutes. Press cancel., Add remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. Remove chicken and shred with 2 forks; return to pressure cooker to heat through. Serve.
Nutrition Facts : Calories 205 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 1124mg sodium, CarbohydrateContent 21g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 21g protein. Diabetic Exchanges 3 lean meat
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A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut
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Reviews 5.0
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Reviews 5.0
Total Time 35 minutes
Calories 258.9 per serving
- Season with salt and fresh ground pepper to taste.
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